Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup sour cream
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup chopped walnuts
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt.
2. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the sour cream, egg yolk, and vanilla extract.
4. Add the sour cream mixture to the flour mixture and stir until a dough forms.
5. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
6. Divide the dough into two equal parts and shape each into a ball. Flatten each ball into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. Preheat the oven to 375°F (190°C).
8. In a small bowl, mix together the sugar, cinnamon, and chopped walnuts.
9. On a floured surface, roll out one of the dough disks into a rectangle about 12 inches by 16 inches.
10. Sprinkle half of the cinnamon sugar mixture over the dough, leaving a 1-inch border around the edges.
11. Starting at one of the shorter ends, roll the dough up tightly into a log.
12. Place the log onto a parchment-lined baking sheet and repeat with the second dough disk and remaining cinnamon sugar mixture.
13. Brush the tops of the logs with a beaten egg and sprinkle with additional cinnamon sugar if desired.
14. Bake for 25-30 minutes or until the strudels are golden brown.
15. Allow the strudels to cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 2 strudels, serves 8-10 people
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 40g
Protein: 5g
Sodium: 150mg
Sugar: 17g
Substitutions for ingredients:
- You can substitute the walnuts with pecans or almonds.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add raisins or dried cranberries to the cinnamon sugar mixture.
- Drizzle a glaze made of powdered sugar and milk over the cooled strudels.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour mixture.
- Don't overwork the dough when kneading it.
- Use a sharp knife to slice the strudels for a clean cut.
Storage instructions:
Store the cooled strudels in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the strudels, place them in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the sliced strudels on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle additional chopped walnuts or cinnamon sugar over the sliced strudels.
Pairings:
Serve the cinnamon strudel with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad would pair well with the strudel.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is workable.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Strudel is a traditional pastry from Austria and is typically filled with fruit or nuts. It became popular in the United States in the 19th century.
Flavor profiles:
The cinnamon strudel has a sweet and nutty flavor with a hint of warmth from the cinnamon.
Serving suggestions:
Serve the cinnamon strudel warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
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Region: Austrian
Taste: Sweet, Spicy, Buttery, Cinnamon, Aromatic, Cinnamon-Y